http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20140063097-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_03a49cec054f783c58db54895bbb3b48 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12G3-021 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12G3-055 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12H1-22 |
| classificationIPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12R1-69 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G3-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G3-02 |
| filingDate | 2012-11-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_dcd7fda45f096698f9999350365666af |
| publicationDate | 2014-05-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20140063097-A |
| titleOfInvention | Process for preparing barley-containing functional sansanju |
| abstract | (1) 10 kg of barley is smeared and grown, and 3 kg of yeast, 100 g of yeast and 200 g of citric acid are uniformly mixed and then 15 l of water is added, and the temperature is maintained at 25 to 28 ° C Fermenting the yeast for 4 to 4 days to prepare a slurry; (2) 90 kg of the barley and the 3 kg of yeast were mixed with 150 ℓ of the water, and the resulting mixture was aged for 5 to 6 days at 22 to 28 ° C, Producing; (3) mixing the first stage soak obtained in the step (2) with 30 g of liquefying enzyme, 2 kg of yeast and 250 L of water, and maintaining the temperature at 25 to 26 캜 for 3 days to prepare a second soak; (4) 30 g of liquefying enzyme, 2 kg of koji, 10 l of concentrated liquid of plant ginseng and 250 l of feed water were mixed with the second stage soak obtained in the above step (3), and the secondary fermentation for 7 days To produce a third stage dipping; And (5) a step of adding 260.4 liters of backwash and 70 liters of sake lees to the third stage soak obtained in step (4) to form a barley-added sourced bean according to the present invention, And it is expected to be usefully used in the field because it is abundant in the beta-glucan component which can lower the content of blood cholesterol in the body. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-108587930-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-109055110-A |
| priorityDate | 2012-11-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 47.